I totally made this one up, like I do with most all my recipes. It turned out really good, so I had to share. I'm always trying to incorporate new grains and get creative. I love quinoa, but my hubby always says it's so bland.. yadda yadda. I was on a mission to make him love it! Guess what, he loved it! The other thing I love about this one, is it's a ONE pot meal. Which means less dishes for momma.

If you're a LEMON LOVER like me, than this dish is for you. Even if your not, you must give this easy one pot meal a try this summer. Most of my recipes are off the cuff. Often times when I have too much of one item. And on this particular day it was lemons. Lot's of lemons, and I happened to be drinking wine too. So here it is and it was DELICIOUS. My daughter licked her bowl clean and my son asked to have it again, and he's a picky eater. So when Luke says it's good....it's DAMN GOOD!

WHAT YOU'LL NEED

2 packs chicken thighs, skin on + bone in

juice of 5 lemons

3/4 cup white wine

pinch of fresh parsley or dehydrated

garlic paste, in the squeeze tube or 4-6 cloves of garlic, minced

olive oil

salt + pepper to taste

WHAT TO DO

Rinse and pat dry chicken thighs. Leave skin on.

Sprinkle with salt + pepper.

Heat your cast iron skillet to med/ high heat.

Add 2 tablespoons of oil of your choice.

Once oil is hot, place chicken thighs, skin side down and brown for 2-3 mins.

SHOP THE POST

Well, my kids favorite meal I make is Turkey Baked Ziti and it's SO good. But when you're trying to stay away from the pasta you have to get creative. This is not anything that hasn't been done before, but it was one I made many years ago and remains on constant rotation. Even that BIG hubby of mine loves this one and walks away from the table satisfied every time.

XxLandyn

WHAT YOU'LL NEED

2-3 spaghetti squash, halved and scooped out

1 cup chicken stock

1 lb ground lean turkey, browned

1 jar of Rao's Sensitive Formula Marinara

1 tsp garlic powder

1 stp onion powder

fresh basil

1/2 shaved parmesan cheese for garnish

olive oil

WHAT TO DO

Pre-heat your oven to 375 degrees.

Slice squash in half lengthwise. Be careful not to cut off your hand! LOL They can be tough to cut.

Scoop out the seeds + insides of squash. Drizzle with olive oil and season with salt + pepper.

Place squash face down in a baking dish. Pour 1 cup of chicken stock around squash and seal baking dish tightly with foil.

Bake at 375 degrees for 1 hour.

In a medium pan, ground turkey and season with garlic + onion powder. Add jar of sauce and stir set aside.

Remove squash from oven and carefully remove insides with a fork, scraping it out. It will look like spaghetti noodles, hence the name. Try to keep the shell in tact. You will be filling with the turkey mixture.

This is the most simple summa time meal to quickly pull together, with so many variations. The sky is the limit with what you decide to fill these these little delicious foil packets with. My hubby is a huge fan of cajun food and we currently have an abundance of zucchini in our garden. Wrap them up and throw them on the grill, oven works too!

XxLandyn

WHAT YOU'LL NEED

1 lb fresh raw shrimp- peeled, deveined and tail on

2 large zucchini, sliced

2 ears of corn, taken from the cobb

1 1/2 cherry tomatoes, halved

1 bunch scallions, chopped

chicken andouille sausage, sliced

cajun seasoning

2 tablespoons olive oil

juice of one lemon, squeeze over packets

8 small pieces of unsalted butter

heavy duty aluminum foil

WHAT TO DO

Tear off (8) 12-14" sheets of foil

In a ziploc bag place shrimp, olive oil and cajun seasoning, seal tightly and give a good shake. Making sure shrimp is evenly covered.

Next slice and chop your veggies.

Then equally distribute all the things between the foil squares.

Place one pad of butter on top of each packet and wrap tightly.

Heat your grill or oven to 350 degrees.

Place foil packets directly on the grate of your grill for 10-15 minutes or on a cookies sheet in your oven.

SHOP THE POST

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Hi friends! I am not going to lie, re-entry from this past weekends conference is going to be rough. That is why we all need really easy, quick recipes to fall on. These are the types of days were my crockpot really gets a workout. I threw this together last week on Insta-stories and honestly I had no idea whether it was going to turn out or not. I basically just threw a bunch of ingredients that I had on hand in my fridge, said a little prayer over my crockpot, and viola, 8 hours later I had this delicious Spicy Salsa Verde Chicken. You can serve this over brown rice or quinoa and it makes a really delicious sauce.

I am pulling a recipe out of the Hutchinson family vault to share with you guys today. My mother-in-law Sandi, has made this recipe for as long as I can remember. It is one of Steve's absolute favorites, in fact it is even in the NFL wives cookbook, it's that good. Sandi calls these potatoes "funeral potatoes", but that felt a little depressing, but I guess appropriate based on the occasion. Whatever you want to call them, I can guarantee that they will become a regular on your family's holiday table. Hope you all enjoy them as much as we do!

Xx,

Landyn

32 oz bag Diced Hash Brown Potatoes, frozen

12 oz carton/can Cream of Chicken condensed soup

6 oz bag shredded white cheddar cheese

8 oz bag Monterey Jack shredded cheese

1 stick unsalted butter

1 small onion, diced

8 oz sour cream

1 single serve size (1.5 oz) Potato Chips, crushed

In a medium sauté pan, cook down onions and butter until onions are translucent. Be careful not to brown the onions.

Meanwhile in a large bowl, mix together frozen hash browns, both cheeses, sour cream and cream of chicken, stir well.

Add sautéed onions and butter and mix again.

Spread into a 9 x 13 baking dish.

Sprinkle crush potato chips on top.

Bake in a 350° oven uncovered for 1 hour, or until bubbly.

Let stand 5 minutes before serving. Serves 8-10 depending on how many helpings. They'll be going back for seconds.

Good morning guys! I don't know if you remember several months ago that I talked about my friend Heidi, the TOTAL BABE behind Body by Heidi. She is the genius who helped me get my eating back on track. She has the most delicious recipes, and honestly I never thought clean eating could taste so good. I do not adhere strictly to this plan anymore {I am looking at you Nutter Butter wafer cookies}, but she really did so much to change my diet for the better! If you want to check out my entire series on her and her recipes, you can find them all here.

yes, that's really her.

Today I am excited to show you guys this delicious Caribbean Jerk Pork Tenderloin. This recipe is so freaking easy to make and that pineapple salsa is EVERYTHING. I know you ladies all have fun tropical vacations coming up, so it is never too early to start eating clean in preparation for your beach bod!

XxLandyn

THE RECIPE

3-4 lb Pork Tenderloin

Rub pork loin with olive oil.

Apply rub on entire loin.

Grill on med-high temp for about 5-7 mins per side or to your preference.

Who doesn't love fried chicken? It's certainly a favorite here in the south and goes perfectly with sweet tea and corn bread. It's just that I wish it wasn't fried. So, I took one of my go-to recipes for chicken tenders and decided to slap it on some drumsticks and thighs too. Let's just say...my family went bonkers. Let me share it with you, so you and your family can react the same way. It's crispy + juicy and downright delicious.

IN MY KITCHEN

Here's a weeknight dinner that's sure to be a hit amongst the entire family. It satisfies all of those Chinese food cravings without leaving the house. This meal gets rave reviews in our home. My son is pretty much obsessed with soy sauce and would put it on his cereal if I let him. Same goes for my daughter. She requests this one quite often, and it's hearty enough for the hubs. So, that pretty much covers everyone in our house, and what I like the most about this meal, is how darn easy it is. You throw this one all together in your crockpot in the morning and go on about your day. Only thing left to do is boil some jasmine rice or set your rice cooker timer and you're D O N E.

GIVE ME ALL THE VEGGIES

So you've got the main course. But, the question still remains.....what shall I serve with it? Often times this may feel like the hardest part. It's not. It's simple really and healthy too. I started doing this many years ago and now there's really not a week that I don't. I love that it's so customizable and there's something on the pan for everyone. Even the those hard to feed kiddos. Yes, I have one of those. Allowing everyone to pick off the tray what they like.

They require little effort and not much prep. Which for a weeknight dinner, that's a must. All you'll need is a large sheet pan + parchment paper and an oven. The rest will be up to you and a little inspiration from me. Here are a few questions before you plan your SPS. {sheet pan side} What's your favorite color? What's in season? What do you have leftover in the fridge?

THINK COLOR

There are a million and one combinations you could throw together. It really is about what your family loves, what's on SALE, what you have left over in the fridge or what colors jump out at you in the produce section. Have fun with it! The only thing you need to add is a drizzle of olive oil, kosher salt + cracked pepper. And a little sprinkle of parmesan cheese if you like. Roast 425° for 35 to 40 minutes. Turning them about the halfway point, making sure then are evenly golden brown. It's quite possibly the most delicious way to eat your veggies. Roasting brings out all the flavor, and is good for your waistline.

Ahhhhhh, the long awaited Chicken Tender recipe. Here she is, in all her glory. Seriously... this is my kids FAVORITE thing I make. Adults too. I mean, who doesn't love chicken tenders? And like I said, not just for kids. These crispy delicious strips are perfect for toping a salad, making chicken parmesan and just when you need a quick weeknight dinner idea. Make them once and I guarantee they'll be on your menu quite often!

Looking for an easy dinner idea that the entire family will love? Duh! Aren't we all? This is such good one to keep in your back pocket on those busy week nights, yet perfect for company too. I rotate this one in my weekly dinners quite often. It's also really good the next day in a bowl by itself. Prepare to be asked for this one over and over.

In a medium-size bowl, mix together Good Seasonings packet, plus juice from jar of Pepperoncini Peppers. Whisk together, making sure seasoning mix is well dissolved. Keep remaining peppers from jar to serve on the side.

Rub garlic on the inside of slow cooker, * I'd DIE with out my All Clad Slow Cooker. BEST purchase ever!* then toss. Place chuck roast in crock pot. Poor seasoning and pepper juice mixture overtop. Cover with lid and cook on HIGH for 6-7 hours.

During the last hour shred meat with fork. Cover, and continue cooking.

In a medium size pot boil 6 cups of water, or enough to cover pepper slices. Add peppers and boil for 2-3 minutes, or until tender. After boiling peppers, drain completely and fold in with shredded meat. Sometimes, I would put peppers in with the meat and allow to cook together for 6-7 hours, but what I found was soggy peppers that basically disintegrated before serving. No good. Cooking them separately and then adding them back into the meat, I found works the best.

Find yourself some good crusty hoagie rolls. I like the ones fresh from the bakery best. The bread often times makes or breaks the sandwich, so make sure you find some good ones. The reason for the crusty type is the meat is very juicy and you'll find that it will make the bread very soggy if you don't have something that can stand up to all that liquid.

Slice your hoagie rolls open. But not completely cut through. *This is the optional part- line the insides with two slices of provolone cheese and warm in a 350° oven for about 3-5 minutes or until cheese is melted. It almost makes like a liner for the bread and keeps the juice from leaking through. Then with tongs fill your hoagie roll with the Italian beef. The juice is so delicious, that you just might want to ladle a small ramekin with it for dipping. Almost like a French dip.

I'm certain these will be a hit. Seriously, so good. Somewhat messy, but that's the fun of it! Enjoy!

XxL

CAN'T LIVE WITHOUT

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This is one my mom used to make when I was younger and I always loved it, but haven't had in well over 20 years. It dawned on me the other day while perusing the isles at Publix. I was searching for a salad dressing and my eyes glanced over Russian Dressing and all those delicious memories came rushing right back. I quick called her up for the recipe. Yep, that was it, and simpler than I thought. As a matter of fact, It's THREE ingredients. Now, because my mom had more time back then than I do these days. {She'll probably beg to differ, and rightfully so. She raised 4 kids, I've got two. But who's complaining. Well, me most days. I'm a workin' momma now} She marinated and baked her chicken, which you can do too. But, who LOVES a crockpot? THIS GIRL! So I tweaked it a little and here she is. It's like if BBQ and Chinese food had a baby.

I am back with another quick and easy weeknight meal. This is a great one for those of you with kids who might not necessarily jump for joy at the thought of vegetables in their diet. This works so well for them because the vegetables are coated in creamy, cheesy deliciousness. Take that you picky eaters! This meal is also a great one to make ahead of time and then just put it in the fridge until you are ready to pop it in the oven. As you guys saw on my insta-stories yesterday, I absolutely love these kinds of meals because afternoons and evenings are typically such busy times in our house. It works much better for me to assemble everything while the kids are in school and then just throw it in the oven in between pick-up and drop-offs. Genius!

8 oz of Creamy Swiss Light Laughing Cow Cheese wedges

1 14 oz can of artichoke hearts, chopped

1 tbs. olive oil

10 oz of fresh leafy spinach

6 oz light cream cheese

Dash of onion powder

Dash of garlic powder

Pinch of crushed red pepper flakes, optional

4 boneless, skinless chicken breasts

1 cup low fat milk

Drain artichoke hearts and chop set aside.

Sauté spinach with 1 tablespoon of olive oil, about five minutes. Set aside.

Pound your chicken breast flat. I like to put a piece of saran wrap over top of the chicken breasts and go to town with the back of a metal spoon. Helps with the chicken meat splatter. Ha!

After pounding out chicken breast, salt-and-pepper the insides and scoop a spoonful of the spinach artichoke mixture onto the centers of chicken breast. Folding one side of the chicken breast on top of the other, securing with two wooden toothpicks. Place stuffed chicken breast in a 9 x 13 greased baking dish.

Add 1 cup of milk to the remaining spinach artichoke mixture and stir well. It will become soupy. Carefully pour soupy spinach artichoke mixture around chicken breast in baking dish. Cover tightly with foil and bake in a 275° oven for 2 hours. Up the heat to 400°. Remove foil, move to top rack and let cook another 8 mins, alowing tops to be lightly golden.

So one of the most requested topics that I got when I asked you what you guys wanted to see more of was recipes, recipes, recipes. I got tons of request for healthy recipes and quick and easy week night meals. Guess what ladies; when you ask, Landyn delivers! Today I am sharing a recipe that ticks of the healthy and quick and easy requirements all at once. What can I say, I am a multi-tasking girl. This recipe is so simple and delicious. My kids always gobble it up and never even miss the lasagna noodles. If you are nervous about whether your kids will go for a zucchini noodle, you can always make half of the dish with zucchini noodles and half with regular lasagna noodles. Bon appétit my loves!

1 lb ground Italian Turkey Sausage

1 jar Puttanesca (spicy sauce) or marinara sauce

1 oz can of tomato paste

8 oz part skim ricotta cheese

1 cup shredded mozzarella cheese

1/3 cup fresh grated Parmsesan cheese

1 tbs fresh basil, chopped

5 cloves garlic, minced

1/2 tsp onion powder

Preheat your oven to broil. In a medium skillet cook turkey, minced garlic and onion powder. Set aside. In a medium bowl combine ricotta + parmesan + mozzarella cheese and basil. Set aside. Carefully using a mandolin or a spiralizer, slice zucchini into 1/8 inch ribbons. Not too thin, but thick enough, that they’ll still be able to bend without breaking. They will act as a lasagna noodle in this recipe.

Spray a large baking sheet with non-stick cooking spray. Place your zucchini ribbons on baking sheet and broil for about 2 minutes. Watch them carefully, you don’t want to burn, just cook them a tad. It will help when rolling them later. You will need to do this in batches. After the 2 minutes, remove and let cool on a plate while you broil the rest.

Once your zucchini noodles are pre-cooked, add the browned turkey sausage to the cheese mixture and mix well. Pour jar of tomato sauce into the bottom of your large baking dish. add tomato paste and mix well. Then spread sauce evenly on dish.

Lay noodle on flat surface and scoop about 1/4 cup of mixture at one end of zucchini ribbon and roll it up. They can be a little fragile. Carefully scoop roll up, sometimes a spatula helps and place it on top of sauce. Repeat the process. You should be able to snug them together, 4 to 5 per row, giving you about 16-20 roll-ups.

Sprinkle with a little mozzarella on top and bake in a 375 degree oven for 40-45 minutes.

This is such an easy weeknight meal. I don't know about you, but my house is so busy during the fall and winter months that this recipe is always on constant rotation. It is literally only three ingredients and it is so delicious. Talk about a great way to fool the family into thinking you have been slaving away in the kitchen all day....wink, wink. In all seriousness, it is so perfect for those nights when you have to get one to play practice, another to football practice and try to figure out how to squeeze in dinner somehow. I mean seriously, when in the world is science going to figure out how to clone us mamas. I know most days I totally feel like I need three of me to keep my head above water. Okay, back to the recipe....this is perfect to serve over egg noodles or rice and viola you have a meal. It will take you longer to read this paragraph about the recipe then it will be for you to actually make it! Alright, get in the kitchen and you can thank me later!

4 lb beef chuck roast

12 oz Pacific Organic Cream of Mushroom Condensed Soup

8 oz cream cheese (I use the reduced fat)

Using a hand mixer, blend together cream of mushroom soup and cream cheese until well mixed.

Place chuck roast into slow cooker (I have this one and I love it. PS it is on major sale right now).

Pour soup and cream cheese mixture directly on top of the chuck roast.

This is a KID FAVORITE and is requested weekly. Super simple to throw together. I always try to keep my pantry stocked with these ingredients. Perfect for those busy weeknights. Most times I make ahead in the morning, cover and refrigerate until I'm ready. You'll just need to tack on about 15 more minutes to the cooking time. It's one of my go-to meals and something I feel good about serving to my family. It's healthy + filling and flavorful. I'm certain once you make it, they'll be asking for seconds.

Oh baby, this was GOOOOOOOD! I'm talkin' husband goes back for thirds and I go for seconds kinda good. I wish I had a better picture to show it's beauty, but I had him standing over my shoulder while I took this picture (drooling) He's a pretty good #instahusband, but when it comes to dinner, he's not real patient while I take twenty pictures, to get the perfect one. I have to remind him, he's LIVING WITH LANDYN. Ha!

I love roasted tomatoes and man, do we ever have an abundance these days. That little garden is really putting out the veggies.My goal when planting everything this year, was to NOT buy any produce this summer. It was a record year for this little garden. After picking an entire colander full the other day, I had to invent another meal involving TOMATOES. So, I went with one of my favorite ways to consume them, roasted with EVOO + garlic + salt and pepper. Simply done, but renders the best flavor.

Next thought....what to put them on? Well, zoodles of course. I've got plenty of zucchini these days and I love my spiralizer. Now, something savory to season them with..... pesto! (had that in the pantry) Yaaaasssss! Add a protein and we've got ourselves a dinner folks.

RECIPE

5 cups of cherry tomatoes, yellow + red + orange, halved

3 tbs extra virgin olive oil

1/2 cup chicken stock

3 scallions, chopped

10 cloves of garlic. minced

2 tablespoons fresh basil, chiffionade

kosher salt + fresh cracked pepper to taste

3.5 oz jar of pesto

4 zucchini, spiralized to zoodles

6 boneless skinless chicken breast

1/2 cup fresh shaved parmesean cheese

Marinate chicken breast in a Ziploc bag with kosher salt + pepper + onion powder and garlic powder and a drizzle of olive oil. Refrigerateuntil ready to grill. Pre-heat oven to ROAST and set to 450 degrees. In a 9 x 13 baking add tomatoes, EVOO, chicken stock, scallions, garlic, basil and S & P. Toss until coated. Roast in over on top rack for 25 minutes. Stir every 10 minutes. Add pesto to tomatoes, stirand continue to roast 20 more minutes, or until tomatoes blister and pop.

Next cut ends off of zucchini and sprialize. Here's a how to video.

After you've got your zoodles {zucchini noodles} all spiraled you can cook them one of two ways, steam or sauté. I like either really, but with this particular recipe I steamed ours. I have one of those nifty steam baskets, like this one. So easy and convenient to use. Another thing I suggest having on hand in the kitchen, if you're a big-time veggie eater.

Heat your grill to 400 degrees and grill your boneless skinless chicken breast for about 5-6 minutes per side, or until cooked through. {Poultry should have an enteral temperature of 165 degrees} If you're not an outside griller, get yourself an indoor grill. I love ours, I mean mine. It's for when the hubs isn't home to man that Big Green Egg. This one is awesome, and often times he'll forgo that 5 o'clock summer heat and use it too. WHY IS IT STILL SO HOT????? I'm so over this summer heat. Bring me fall weather so I can start using my slow cooker on repeat. I think he secretly loves it this little indoor baby, but plays all cool and tells me it's too hot outside. Sure......

Also a HUGE fan of these versatile stove top grill pans. I own one of these two, actually both. I started out with the Lodge one and then receive the Le Creuset as a gift. Two different price points, but both equally as fab!

Next, slice your grilled chicken breast into strips. Fill your plate with steamed zoodles, add a scoop of roasted tomatoes and don't forget to get some of that delicious juice too. Then top with the grilled chicken and garnish with some fresh parmasean cheese.

I love this one. My kids request it more times than not. Even during the hot summer. Why I ask? 'Because it's so good, Mom'. It's one I would typically share with you around mid October, but since it was my daughters birthday last weekand I shared a little how-to on my Instastories, which I'm loving. Aren't you? I decided that NOW, is just as goodof a time as any to give you that recipe. If anything just book mark this page or remember tocome back to the blog when the weather cools off.

I use my crockpot for this recipe and just about everything else I make during the fall/winter months. I've had this All Clad slow cooker for 3 years and it's been the BEST. I especially love the removable non-stick cast iron insert. It makes searing and browning recipes so much easier. No extra pans to wash. And taking recipes like this one to the stove top is a breeze. Plus it's 50% off now through 8/22 at Williams Sonoma. It's one of my MUST HAVE kitchen tools. Check it out here.

Place bone in chicken breast, carrots + celery in slow cooker. Pour 32oz of chicken stock over top, cover and let cook on HIGH for 6 hours. This will make the base of your soup. When that's done cooking. Use a fork to pull meat off the bone and discard bones and skin. Shred meat with fork, keeping chicken and veggies in with the broth. If you don't have a removable stovetop friendly insert with your slow cooker, like the one above. Transfer broth + chicken + veggies into a large stock pot or dutch oven. Add 32 more ounces of chicken stock and both cream of chicken soups. Mix well and bring to a boil.

Next, cut biscuits into bite-size pieces. Take into account and they will expand a little once they are cooked. Then, toss biscuit pieces gently in flour and set aside. Once your chicken stock mixture begins to boil, add your lightly floured biscuit pieces to stock and stir well. Reduce to low/medium heat and continue stirring. You want to continue to do this, so that the biscuits do not stick together and become one. Keep stirring as the biscuits cook for about 3 minutes. Cover and continue cooking another 2 to 3 minutes. Steam helps the biscuits to plump up. The flour will act as a thickening agent, helping the soup to thicken up as the biscuits continue cooking. Remove lid and stir again. Total cook time on the biscuits is 15 to 17 minutes, you can remove one, cut down the center and check for doneness. If you feel your soup has not thickened up enough, add a few sprinkles of Wondra to get it to the desired consistency. Sometimes it can become a little too thick, then you'll need to add a little water. Season with S+P to your liking. Once the biscuits are cooked, turn the heat to a low simmer, cover and serve when ready to eat. That is the beauty of this dish. It can be left on the stove top (or back in the slow cooker on warm), to be ladled from when everyone's hungry.

It truly is the perfect fall dish and comfort food for a busy family. Plus it's an easy one to make.Hope you enjoy this favorite of ours! Xxlandyn

This one comes from my mother-in-law, Sandi. Which she got from one of her dear friend/co-worker, Brenda. She's been making this one for as long as I can remember, and don't forget I've been eating at her kitchen table for about 25 years now. I remember being invited to my then boyfriends house for dinner, and this was a dish she made I'll never forgot. SO good! I love the fact that I now serve it to her grandkids, while making something that brings back memories for the hubs. One of those full circle moments.

It's one of those comfort dishes and every time I make it, there are NEVER any leftovers. It has quickly become one of my children's favorites. They refer to it as, "Grandma's Chicken with the gravy" and I love that.

It's quite simple to throw together. Can even be done ahead of time and refrigerated on busy days. I'm all about that! Now, if you're watching your calories, it may not be the best choice, but heck....who cares! I don't. It's that good, and to me it's worth splurging on. I have however tweaked the original recipe with brown rice + 'low fat' + 'reduced sodium' ingredients. Which hasn't really altered the taste, so I'll leave that up to you.

Bake covered with foil for 2 hours. Remove foil and bake an additional hour. Total cook time three hours. Yes, 3 hours. Nice and slow. It makes for really tender chicken and a delish gravy. You'll see, totally worth the wait.

Remove from oven and let stand 10 minutes, allowing sauce to set up a little. Carefully scoop up chicken breast and place on top of your carb of choice. I suggest serving over rice or wide egg noodles. My family digs it over short grain brown rice. Be sure to ladle that yummy gravy over top. The *BEST* part!

hello + welcome!

Hello! I'm Landyn, nice to meet you! Living with Landyn is where I share inspiration for ALL. THE. THINGS that make your life more beautiful-whether that be in your relationships + home + meals + wardrobe or yourself. It's a lifestyle website, but not a perfectly styled life. Hope you stick around for a while, it will be fun...trust me.